Julie lives in Omaha and as I was going through her recipes, I was surprised at how many I had either made myself or saw a recipe that I'd been wanting to try. I'd been wanting to make the copycat Rosemary Bread from Macaroni Grill restaurant and saw that Julie had baked it. I love the smell of Rosemary and after reading how Julie loved the bread, decided to make it.

This made two very small loaves of bread... just right for individual loaves at dinner. They could also be hallowed out to make a soup bowl.

I adapted the recipe slightly, using olive oil in the recipe instead of butter.

Place yeast,
sugar, water, salt and oil in bowl of a stand mixer fitted with a paddle
attachment. Mix for 1 minute. Add 2 cups flour and 1 tablespoon chopped
rosemary. Change to dough hook and knead for 8 minutes, adding more flour as
necessary, until dough is smooth and elastic.

Spray a bowl
with cooking spray. Place dough into bowl, cover and let rise in a warm place
until doubled, about 1 hour.

Punch down
dough and divide in half. Line a baking sheet with parchment. Shape each piece
of dough into a small rounded oval loaf. Cover and let rise again until
doubled, about 45 minutes.